Spanish rice with potatoes and raisins

Heat the vegetable broth with the saffron in a saucepan over medium heat.

Put the raisins in a fine sieve over a bowl and cover barely with warm water to plump them.

Heat a 12 inch paella pan over medium and add the olive oil.

Cut the peeled potato into 1 cm rounds and fry in a single layer 4 to 5 minutes per side until lightly golden, not cooked through.

Finely chop the onion, roughly chop the garlic, and finely grate the tomatoes.

Remove the potatoes and season with sea salt and black pepper.

In the same pan and heat, saute the onion and garlic, stirring continuously, about 4 minutes until slightly translucent and fragrant.

Add the grated tomato and the drained raisins, season with salt and pepper, and simmer 3 to 4 minutes until slightly thickened.

Stir in the rice, then gently add the simmering broth; mix once and lay the potatoes back on top in a single layer.

Simmer on low-medium about 18 minutes until the rice is just cooked through.

Off the heat, cover with a dishcloth and rest a few minutes to trap the steam.

Serve from the pan topped with chopped parsley.